Study On Quality Control And Improvement Of Mouding Oil Sufu Production Process

Relying on its long history,traditional process formula,special fermentation flora,excellent water quality and unique climate conditions,Mouding Sufu has created a traditional characteristic food with bright red and oily appearance,delicate and soft glutinous entrance,and fragrant teeth and cheeks after tasting.The popularity and reputation of the products have been continuously improved,and the products are deeply loved by consumers.In 2014,it was approved by AQSIQ,Mouding Sufu has become a national geographical indication protection product.Mouding Sufu is in short supply.It is necessary to break through the production capacity dilemma quickly,strengthen and expand the Mouding Sufu industry based on quality and brand.Through consulting a large number of documents,consulting relevant departments and conducting field investigation and Research on many Mouding sufu production enterprises in Mouding County,a large number of data and facts related to the development status and production situation of Mouding Sufu industry were collected.The development status and process improvement of domestic Sufu processing and mouding Sufu processing were systematically elaborated.The quality of Mouding oil sufu production process was also discussed The quantity control,especially the processing technology of Mouding oil sufu,has been scientifically and objectively analyzed.Through more than two years’ practice and exploration,three main problems existing in the production of Mouding oil Sufu have been found out.In view of the existing problems,the comprehensive quality management and modern biological fermentation technology were used to actively explore,combined with the problems existing in the production process of mouding oil sufu,the feasible improvement countermeasures were put forward,relying on Yunnan mouding XinghuaFood Co.,Ltd.,Yunnan Mouding runfengyuan Food Co.,Ltd.,and Yunnan Yangquan Biotechnology Co.,Ltd In order to improve the technology of sufu production enterprises,we should gradually establish modern management concept,establish and improve the quality management system,apply modern biological fermentation technology,and gradually mechanization the production process.Good improvement effect has been achieved.It has improved the management level,automation level and process level of mouding Sufu industry,improved product safety,improved production efficiency,reduced labor intensity,realized the annual production of mouding sufu,stabilized product quality,expanded production capacity,In the past year,the output of the three enterprises increased by 40%,38% and 70% respectively,and promoted the transformation and upgrading of mouding Sufu industry.Finally,through the use of advanced testing equipment and a series of scientific experiments,the products before and after the improvement of Mouding Oil Sufu process were systematically inspected,and by testing the sensory,physical and chemical,pollutants,microorganisms,nutritional components and other indicators about Mouding Sufu,as a result,the improved products were proved.It can maintain the unique flavor and quality of Mouding Sufu.It is proved that the process improvement can improve the production efficiency and maintain the original product quality.